Breakfast Mushroom Burger (Vegan)
Ingredients
- 8 x 100 g large portobello mushrooms, trimmed
- 125 ml olive oil
- 1 medium eggplant (300 g), cut into 4 slices crossways
- 400 g tomatoes, sliced thickly
- 1tbsp balsamic vinegar
- 2 small avocados (400g), sliced thinly
- 100 g baby spinach
For the rocket & walnut pesto
- 50 g baby rocket (arugula) leaves
- 1⁄2 cup firmly packed fresh basil leaves
- 50 g walnuts
- 1 garlic clove, crushed
- 11⁄2 tbsp nutritional yeast flakes
- 125 ml olive oil
- 2 tbsp lemon juice
Instructions
The burger
1. Preheat oven to 200°C/400°F. Line three oven trays with baking paper.
2. Place mushrooms cup-side up, on two trays. Drizzle with 2 tablespoons of the oil and season. Place eggplant on remaining tray. Drizzle with half of the remaining oil. Roast vegetables for 20 minutes. Toss tomatoes in remaining oil and the vinegar in a medium bowl; place on tray around mushrooms. Roast vegetables for a further 15 minutes or until tender.
3. Meanwhile, make rocket and walnut pesto.
4. Place four mushrooms, cup-side up, on plates. Top with eggplant, tomato, avocado, spinach, pesto and remaining mushrooms, cup-side down. Season.
The pesto
1. Blend or process rocket, basil, walnuts, garlic and yeast flakes until com- bined.
2. Add oil in a thin steady stream, blending until smooth. Add juice; blend until just combined. If pesto is too thick, add 1 tablespoon water. Season to taste.
TIP
Store any leftover pesto covered by a thin film of olive oil in the fridge for up to 1 week. Use in sandwiches or swirled through vegetable soups.
DO-AHEAD
Pesto can be made a day ahead; keep tightly covered in the fridge. It can also be frozen in a small container.